Arabic Pickles & Olives Recipe
Make Arabic Pickles & Olives Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Olives
Pickling Solution
Method
Preparation of Vegetables
Prepare the Cucumbers
Rinse cucumbers thoroughly. Cut off the ends and slice them into spears or rounds, depending on your preference.
Prepare the Carrots
Peel the carrots and slice them into sticks or rounds. Ensure they are uniform in size for even pickling.
Prepare the Cauliflower
Wash the cauliflower and cut it into bite-sized florets.
Brining Olives
Prepare the Olives
Rinse the green and black olives under cold water to remove any excess brine. Place them in a bowl.
Brine the Olives
Cover the olives with water and let them soak for at least 24 hours, changing the water several times. This helps reduce the bitterness.
Making Pickling Solution
Combine Ingredients
In a saucepan, combine water, white vinegar, salt, sugar, and all spices (garlic, black peppercorns, bay leaves, coriander seeds, and chili flakes).
Heat the Solution
Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let it cool.
Pickling Process
Pack the Jars
In sterilized jars, layer the prepared cucumbers, carrots, and cauliflower. Add the brined olives on top.
Add Pickling Solution
Pour the cooled pickling solution over the layered vegetables and olives, ensuring they are fully submerged.
Seal and Store
Seal the jars tightly and store them in a cool, dark place for at least 1-2 weeks before consuming. For longer shelf life, refrigerate after opening.
